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tom ka soup

Tom Ka Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 35 Minutes
  • Yield: 4 - 6 Servings 1x
  • Category: Soups/Main Course
  • Method: Stove Top
  • Cuisine: Thai


This lime and coconut chicken soup is my favorite Thai soup. With its tangy, sweet and spicy flavors, I bet you will love it, too!


Units Scale

4 c chicken stock (I used two cans of low sodium broth.)
5 c of coconut milk (I used two cans.)
4 Kaffir lime leaves (I used 1 bay leaf, and zest of one lime.)
Galangal – 8 pieces (I used 1.7 oz of ginger cut in thick slices)
1 T lemongrass paste

2 tomatoes – cut in wedges
610 oz of mushrooms (I used button mushrooms, but next time would probably try some oyster mushrooms)
2 oz red onion or 1 small onion sliced thin

16 large shrimp or 2 poached chicken breasts, sliced thinly into strips
6 T Thai fish sauce
6 t palm or brown sugar

4 T fresh lime juice
Chili oil to taste
Cilantro to garnish


Combine chicken stock, coconut milk, kaffir lime or substitutions and ginger or galangal and lemongrass paste in a medium sized pot. Simmer uncovered about 15 minutes until the broth is nice and infused and you can smell it.

Add tomato, mushrooms, and red onion and wait until the vegetables are almost cooked.

Add protein of choice, or some of both, fish sauce and palm sugar.

Add a squeeze of lime to each bowl.Feel free to make it your own by adding some chili oil and cilantro.


Please see post above for more information.